Mediterranean Style Fish Recipe
I may not be a nutritionist but can assure you of the fact that this Mediterranean Style Fish recipe is High Protein. This Mediterranean Style Fish when served as Appetizer is sure to please your family members. This yummy yummy Mediterranean Style Fish recipe is a gift of the Mediterranean cuisine. When you are following High Protein diet then eat this Mediterranean Style Fish. Make this Mediterranean Style Fish for your family today to let them know that how much you love them.
Ingredients
5 oz sliced onions
2 large garlic cloves, peeled and halved
5 oz red bell pepper, seeded and chopped
5 oz diced zucchini (courgettes)
1 lb eggplant (aubergines), peeled and finely diced
1/4 tsp dried thyme
2 tbsp olive oil
Salt
Pepper
2 1/2 lb fillets of any white fish
4 tbsp fresh lemon juice
2 tbsp sour cream (creme fraiche)
1 tbsp chopped parsley
Directions
Put the onions and garlic in a casserole with 1 -2 tablespoons of water and microwave for 3 minutes on HIGH.
Remove the onions and garlic from the casserole and put in the red bell pepper.
Cover and microwave on HIGH for 3 minutes.
Add the zucchini (courgettes) and 4 (2) tablespoons of water.
Cover and microwave on HIGH for a further 3 minutes.
Drain all the vegetables in a colander.
Put the eggplant (aubergines) in a dish with 1/4 cup (3 tablespoons) of water.
Cover and microwave on HIGH for 7 minutes.
Drain.
Put all the vegetables in a food processor.
Add the thyme, oil and salt and pepper to taste and puree.
Sprinkle salt and pepper in the base of an oval dish.
Arrange the fish fillets in the dish and pour the lemon juice over.
Sprinkle with salt and pepper.
Cover and microwave on HIGH for 4 minutes.
Stir the sour cream (creme fraiche) into the vegetable puree and reheat on HIGH for 1 minute.
Spread the puree in a serving dish with the fish fillets on top.
Sprinkle each fillet with chopped parsley
Remove the onions and garlic from the casserole and put in the red bell pepper.
Cover and microwave on HIGH for 3 minutes.
Add the zucchini (courgettes) and 4 (2) tablespoons of water.
Cover and microwave on HIGH for a further 3 minutes.
Drain all the vegetables in a colander.
Put the eggplant (aubergines) in a dish with 1/4 cup (3 tablespoons) of water.
Cover and microwave on HIGH for 7 minutes.
Drain.
Put all the vegetables in a food processor.
Add the thyme, oil and salt and pepper to taste and puree.
Sprinkle salt and pepper in the base of an oval dish.
Arrange the fish fillets in the dish and pour the lemon juice over.
Sprinkle with salt and pepper.
Cover and microwave on HIGH for 4 minutes.
Stir the sour cream (creme fraiche) into the vegetable puree and reheat on HIGH for 1 minute.
Spread the puree in a serving dish with the fish fillets on top.
Sprinkle each fillet with chopped parsley
